← All recipes

🍝 Spaghetti with Garlic and Parsley

646 kcal · 30 min · 4 servings

Spaghetti with Garlic and Parsley Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Break the parmesan into small pieces and put them in the mixing container.
  2. 2. Place the measuring cup on top and chop the cheese for 15 seconds on the highest setting.
  3. 3. Put the chopped parmesan into a separate bowl.
  4. 4. Wash the parsley and pat it dry with a kitchen towel.
  5. 5. Pluck the parsley leaves from the stems and put them in the mixing container.
  6. 6. Chop the parsley for 8 seconds on setting 6.
  7. 7. Put the chopped parsley into the bowl with the parmesan.
  8. 8. Rinse the mixing container.
  9. 9. Peel the garlic cloves.
  10. 10. Halve the chili peppers and remove the inside.
  11. 11. Wash the chili peppers and cut them into coarse pieces.
  12. 12. Put the chili peppers and the garlic in the mixing container.
  13. 13. Place the measuring cup on top and chop the ingredients for 1 second using the turbo button.
  14. 14. Push the pieces down the inner wall with a spatula.
  15. 15. Add 1 tablespoon of olive oil.
  16. 16. Remove the measuring cup.
  17. 17. Simmer the mixture for 2 minutes at 120 degrees Celsius.
  18. 18. Add 850 milliliters of hot water and 1 teaspoon of salt.
  19. 19. Place the measuring cup on top and bring the liquid to a boil for 5 minutes at 100 degrees Celsius on setting 1.
  20. 20. Put the spaghetti through the opening in the lid into the pot.
  21. 21. Remove the measuring cup.
  22. 22. Cook the pasta in reverse rotation on setting 1 at 100 degrees Celsius.
  23. 23. Use the cooking time from the package plus 3 minutes.
  24. 24. Add the remaining olive oil, 1 teaspoon of salt, and half a teaspoon of pepper.
  25. 25. Place the measuring cup on top.
  26. 26. Stir the sauce for 20 seconds in reverse rotation on setting 1.
  27. 27. Serve the spaghetti sprinkled with the parsley and parmesan.

Nutrition per serving